Dumplings Recipe

Prepare cabbage

Place the shredded Napa cabbage in a bowl, sprinkle with a pinch of salt, toss, and let sit 5 minutes. Squeeze out excess water firmly using your hands or a kitchen towel until mostly dry.

In a medium bowl, combine ground pork, drained cabbage, chopped green onions, grated ginger, minced garlic, soy sauce, sesame oil, Shaoxing wine, salt, white pepper, and cornstarch. Mix thoroughly with a spoon or your hands until the mixture becomes slightly sticky and well combined (about 1–2 minutes).

Set a wrapper on a clean surface or in your palm. Place about 1 rounded teaspoon (approximately 12 g) of filling in the center of each wrapper. Do not overfill — leaving a 0.5 cm rim.

Dip your finger in the cold water and run it along the edge of half the wrapper to moisten. Fold the wrapper in half over the filling and press at the top to seal. Create 3–4 small pleats on one side, pressing firmly to ensure a tight seal. Repeat until you have 24 dumplings.

Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons neutral oil and swirl to coat the pan.

Arrange dumplings in the pan in a single layer, flat-side down, leaving small gaps between them. Cook without moving for 2–3 minutes or until the bottoms are golden brown.

Carefully pour 1/4 cup water into the pan (the oil may splatter), immediately cover with a tight-fitting lid, and reduce heat to medium-low. Steam the dumplings for 5–6 minutes until the water has evaporated and the dumplings are cooked through (internal temperature of pork should reach 71°C / 160°F).

Remove the lid and increase heat to medium-high for 30–60 seconds to re-crisp the bottoms. Transfer dumplings to a plate.

Whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon chili oil (if using), and 1/2 teaspoon sesame seeds in a small bowl. Serve alongside the dumplings.